Directions

Special equipment:

Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve.

Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine.

Lightly brush the top and bottom of the waffle iron with melted butter. Put a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.

Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno.